First, prepare the milk by infusing it with the cinnamon stick, lemon zest, and orange zest to add flavor.

Next, flavor the powdered sugar. Place the sugar and citrus zest in a bowl and mix well. Set aside.

Put the bread flour in a bowl and add the eggs. Stir with a spatula.

Add the lukewarm milk (previously mixed with the fresh yeast until dissolved; it should not be hot) and mix until combined.

Add the margarine at room temperature (or softened in the microwave for a few seconds). Mix with your hands a bit to make it easier.

Add the 3 tablespoons of orange blossom water (or, if you prefer, a splash of rum or another liqueur at this point), then add the flavored sugar and mix a bit. Finally, add the salt and knead.

Transfer the dough to a floured countertop. Knead for about 15-20 minutes. The dough will change texture and should become elastic and not sticky. (Don't worry if it's sticky at first.)

Shape the dough into a ball and place it in a greased bowl (to prevent sticking). Cover with a towel or plastic wrap brushed with oil and let it rise for about 2 hours, until doubled in size.

Remove the dough from the bowl and gently deflate it by kneading for a couple of minutes. Shape it into a ball, then poke your fingers through the center and stretch it to form the traditional ring shape.

Line a baking sheet with parchment paper and place the roscón on it. Put a greased ring mold or similar object in the center to help keep the shape while rising. Let it rise for 2-3 hours. (I usually do this the night before breakfast.)

Preheat the oven to 350°F (180°C). Brush the roscón with beaten egg. Decorate with candied fruit and moistened sugar.

Sprinkle the moistened sugar on top and bake for 15-20 minutes. Remove from the oven and enjoy.